By: Stephanie March

By: Jason DeRusha

It’s happening, Minnesota. The fried chicken pop-up formerly joked about on Twitter is actually happening starting May 25, at Travail.

Here are the details:

Where and when: Travail, in Robbinsdale, 12 to 4 p.m. on some Sundays, including May 25. Why Travail? Because they’re closed Sundays, and thought it would be fun.

How: Chicken tickets! Remember those pop-up tickets Travail used for Umami? Well they liked Tempo tickets so much they’ll keep using them. A ticket will get you a bucket of chicken, either a half chicken’s worth ($15) or a whole chicken’s worth ($29) plus a pint of whatever side dish they’re deciding to run at the moment. If you get there and want more chicken, it will be available, Anderson says, the point of the tickets is to know whether 25 or 100 people are planning to show up. People will pay by credit card for the chicken-ticket, cash for everything else.

What: Fried chicken! Duh. With an option for a habanero hot-honey dip, which is, Anderson says, something he picked up in Nashville. Also on offer, bubbles in the form of sparkling wine, from $19 up. $19 will get you a Spanish cava (and remember, Bill Summerville did the wine list at Solera, he knows Spanish wine); up will get you all sorts of other options, including real French Champagne from Jacques Chaput and more esoteric local grower Champagne. There will also be $5 buttermilk ice cream sundaes with candied peanuts.

Who: Chef Erik Anderson of course, founder of Nashville star Catbird Seat, formerly of Sea Change, now honing his fried chicken recipe. Bill Summerville, for many years Minnesota’s lone sommelier, and wine director at La Belle Vie, from which he just resigned. Ernie: Erik Anderson’s bulldog, who, sadly, needs eye surgery. There will be a bucket somewhere at Ernie’s for anyone who wants to contribute to Ernie’s medical bills.

As for Anderson's impressions of the fried chicken pop-up: “We were thinking it’s going to be a lot of industry people showing up, eating chicken, having a good time.”